Old Vine Zinfandel 2019, Bonifacia Wines

The 2019 Old Vine Zinfandel is the wine that started Bonifacia. Its fruit comes from Crain-Sleeper Ranch, a family-run vineyard near Plymouth in California’s Shenandoah Valley AVA. The head-trained Zinfandel vines are more than 85 years old and completely dry-farmed, relying on the soil’s stored moisture rather than irrigation.

The grapes were harvested by hand on September 7, 2019, which happened to be winemaker Anna Bassett-Lopez’s 28th birthday. The wine was then aged for 20 months with a portion of new oak and bottled without filtration.

Cooked plum and cinnamon toast lead the aromatics, followed by a juicy, smooth palate and a long, generous finish. Its mature fruit and warming spice make it a natural companion for smoked ribs, brisket, grilled sausage, barbecue chicken, burgers, roasted pork or aged cheddar. It is expressive enough to enjoy now, but its old-vine concentration and extended élevage should reward additional time in the cellar.

About the Winery

Bonifacia Wines is the small, thoughtful project of Anna Bassett-Lopez, founded in 2019 and shaped by a mix of scientific training, hands-on cellar work, and a clear affection for wines that value character over flash. Anna studied Food Science at Cal Poly San Luis Obispo, then found her way into wine through harvest work and cellar roles across California and abroad—including time in New Zealand—before launching her own label.

From the beginning, Bonifacia has focused on varieties that reward curiosity rather than hype. Grapes like Teroldego, Chenin Blanc, and Malbec anchor the lineup—wines chosen not for trendiness, but for their ability to express site, texture, and food-friendliness. Anna’s approach in the cellar is intentionally restrained: small lots, native yeast fermentations, minimal oak, and no fining or filtration whenever possible. The goal is clarity, not correction.

The name “Bonifacia” reflects a deeply personal connection, inspired by Anna’s late uncle Bonifacio and tied to the idea of a “lifetime created by you.” That sense of care and continuity extends to the vineyards she works with, most notably the Heringer family in Clarksburg. Farming this land since the early 1900s, the Heringer sons grow Bonifacia’s Teroldego using certified sustainable practices, without herbicides, and with an emphasis on long-term vineyard balance.

Bonifacia’s wines land in a sweet spot: grounded, expressive, and quietly distinctive. They’re bottles made for the table, not the pedestal—proof that restraint, intention, and good farming can speak volumes without raising their voice.